Classic Baked Mac and Cheese

Classic Baked Mac and Cheese

KRAFT Shredded Cheese 0

"This homemade macaroni and cheese is full of the creamy goodness and comforting flavor of Cheddar and mozzarella cheese."

Ingredients 45 m {{adjustedServings}} servings

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Original recipe yields 8 servings


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  1. Cook macaroni as directed on package, omitting salt. Meanwhile, heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in flour and mustard; cook and stir 1 min. Gradually whisk in milk, cooking and stirring after each addition until slightly thickened. Simmer on low heat 5 to 7 min. or until thickened, stirring constantly. Remove from heat. Add 3 cups cheese; stir until melted.
  2. Heat oven to 350 degrees F. Drain macaroni. Add to cheese sauce; toss to coat. Spoon into 2.5-L casserole dish; top with remaining cheese.
  3. BAKE 20 min. or until heated through.
Tips & Tricks
Mouse's Macaroni and Cheese

This mac and cheese is super cheesy, and super easy!

Smoky Mac & Cheese

Turn basic pantry ingredients into a creamy, spicy mac & cheese.


  • Note: Cool any leftovers, then refrigerate up to 3 days. When ready to serve, reheat in microwave until heated through, stirring halfway through the heating time.
  • Nutrition Information Per Serving (1 cup (250 mL)) : 430 calories, 16g total fat, 7g saturated fat, 35mg cholesterol, 300mg sodium, 50g carbohydrate, 2g dietary fibre, 7g sugars, 18g protein, 8%DV vitamin A, 2%DV vitamin C, 40%DV calcium, 20%DV iron.
  • Recipe nutrition information prepared by Food to Facts for KRAFT Canada Inc.
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Reviews 7

  1. 7 Ratings

Jenni Brophy

Made this with baby back ribs and there was not much taste to it. I am not sure what was missing but it needed something.


I gave this 4 stars because I didn't really like it, but my boyfriend loved it. A little too creamy for my taste and I wanted the crunchy top I expect from a baked mac and cheese. I'll probably make it again because my boyfriend was such a fan, but not my favorite


This was a great side dish to honey mustard chicken breasts and collard greens. I even substituted with whole grain pasta and it tasted wonderful.